Carrot Souffle - cooking recipe

Ingredients

3 1/2 lb. carrots (frozen or fresh)
3 c. sugar
1 Tbsp. baking powder
1 Tbsp. vanilla
6 eggs
1/4 c. butter
powdered sugar
1/4 c. all-purpose flour

Preparation

Peel fresh carrots and cut into chunks or use frozen carrots. Boil carrots until extra soft. Drain very well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and butter. Mix well. Whip eggs and add to carrot mixture. Pour mixture into a 9 x 13-inch buttered baking dish. Bake at 350\u00b0 for 1 hour or until top is lightly brown. Add powdered sugar to top and serve.